Marinated Bean Salad

    1/2 c  Salad dressing (see recipe        1/2 ts Salt; to taste
           -below)                                  ; Salad Dressing,
      1 cn (15 oz) black beans                 1 tb Balsamic vinegar
      1 cn (15 oz) pinto beans               2/3 c  Olive oil
      1 cn (15 oz) white navy beans            1 ts Cilantro; minced
      2    Jars (7 oz) roasted bell          1/2 ts Thyme; minced
           -peppers, drained & chopped       1/2 ts Basil; minced
      1 lg Sweet onion; sliced               1/4 ts Ground cumin
           -paper-thin                         1 ts Honey mustard
    1/4 c  Cider vinegar                       1    Clove garlic; minced
      2 ts Sugar

  Salad Dressing: In a mixing bowl, combine all ingredients. Process in food
  processor until smooth. Makes 2/3 cup.

  Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2
  cup of prepared salad dressing and toss gently. Cover and refrigerate at
  least 1 hour, preferably overnight. Reserve and refrigerate remaining salad
  dressing.

  In another bowl, toss the onion with the vinegarm sugar and 1/2 teaspoon
  salt. Cover and refrigerate.

  At serving time, adjust seasoning on beans. Add remaining salad dressing,
  if desired. Garnish with sliced onion mixture.